Triple Chocolate Almond Mandelbrot

Name: Triple Chocolate Almond Mandelbrot
Prep time: 2 h 20 min
Cook time: 45 min
Total time: 3 h 5 min
Yield: 40 servings
Ingredients: 3 large eggs; 1 cup sugar; 1 cup canola oil; 1 1/2 teaspoons pure vanilla extract; 1/4 teaspoon salt; 3 cups flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 cup coarsely chopped or sliced almonds; 1 cup chocolate chips or chunks (semisweet, dark, or white); 12 ounces dark or semisweet chocolate, chopped (for melting)

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4.8

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Prep Time
2 hrs 20 mins
Cook Time
20 mins
Total Time
3 hrs 5 mins
Servings
40 servings
Calories
157 kcal
Course
Dessert
Cuisine
Middle Eastern

Triple Chocolate Almond Mandelbrot

Iris Warren

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A decadent recipe for Triple Chocolate Almond Mandelbrot, also known as Mandelbread. Nutty, cocoa-rich chocolate chip dough dipped in chocolate.

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Ingredients

Servings

3 large eggs
1 cup sugar
1 cup canola oil
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 cup coarsely chopped or sliced almonds
1 cup chocolate chips or chunks (semisweet, dark, or white)
12 ounces dark or semisweet chocolate, chopped (for melting)

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Instructions

Using your electric mixer, mix together eggs, sugar, canola oil, vanilla and salt on medium high speed until well combined.
In a separate bowl, sift together flour, cocoa powder, and baking powder.
Gradually add the dry ingredients to the wet, mixing on medium low after each addition, until a smooth, sticky dough forms.
Add the almonds and chocolate chips and use the mixer to incorporate them into the dough.
Place the dough in a bowl that will easily fit in your refrigerator.Cover the dough with plastic wrap and place in the refrigerator. Let the dough chill for at least 2 hours. You can chill it up to 48 hours before baking.
When ready to bake, preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Slice the dough into four equal sections inside the bowl.
Lightly grease your hands with canola oil. Take the 4 sections of chilled dough and form 4 long, thick rows or rectangles on the baking sheet. Each row should be about 3 ½ inches wide. Make sure you leave at least 1 inch between rows, as they will expand during baking. I usually put the fourth row on a second baking sheet so there is plenty of extra room for spreading. You can squeeze them all on one sheet if you prefer, but you might want to make the rows a bit narrower.
Bake mandelbrot for 25 minutes. I like to line my baking sheet with parchment paper for easy cleanup. Take mandelbrot out of the oven and let the oven cool to 275 degrees F.
While oven is cooling, slice the 4 rows into ½ inch wide biscotti-sized slices.
Put the slices cut-side down back onto the cookie, then bake at 275 degrees F for another 20 minutes, or until crisp. The longer they stay in the oven, the crisper they’ll be. Keep an eye on the texture and don’t over-bake, or the mandelbrot will dry out. Remove from the oven and allow to cool completely on a rack.
Slowly melt the dark or semisweet chocolate in a double boiler or in the microwave till smooth.
Dip the mandelbrot into the chocolate. There are two ways to do this. The first way (which dries the prettiest) works best with a rack. Line the surface below the rack with paper to protect your countertop. Take a mandelbrot and dip the upper mounded half of the mandelbrot lengthwise into the chocolate.
Turn the wet chocolate-coated side up and place it on the rack to dry.
For the second dipping method, you’ll need a baking sheet lined with parchment or wax paper. Melt the chocolate in a narrow container, so the chocolate pool is deep. Dip the mandebrot endwise to coat the lower half of each piece with chocolate. Let the excess chocolate drip off the bottom of the mandelbrot.
Place the chocolate dipped pieces onto the paper-lined sheet and allow to dry.
You’ll need to leave the pieces for at least one hour to dry (they may take longer depending on the weather). You can put the pieces in the refrigerator if you want them to firm up more quickly.
Store in an airtight container up to five days. For a longer shelf life, wrap each individual cookie in foil, place in a sealed plastic bag, and freeze for up to three weeks.

Notes

You will also need: Electric hand or stand mixer, mixing bowls, sifter, plastic wrap, 1 or 2 baking sheets, cooling rack, parchment or wax paper
Parve note: Use pareve chocolate and cocoa to keep this dessert pareve/dairy free
Soft Mandelbrot Variation: You can use this recipe to make a softer cookie by only baking it for 25 minutes and skipping the second 20 minute baking cycle (which in essence “toasts” the cookies). Just make sure your cookies have baked all the way through after the first baking cycle – if the center of the cookies appear moist, bake for another few minutes until fully cooked. Keep a close eye on the cookies to make sure they don’t over-bake. This will give you a “soft” mandelbrot cookie.
Soft Mandelbrot Variation:
You can use this recipe to make a softer cookie by only baking it for 25 minutes and skipping the second 20 minute baking cycle (which in essence “toasts” the cookies). Just make sure your cookies have baked all the way through after the first baking cycle – if the center of the cookies appear moist, bake for another few minutes until fully cooked. Keep a close eye on the cookies to make sure they don’t over-bake. This will give you a “soft” mandelbrot cookie.

Nutrition Information

Show Details

Calories 157kcal (8%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 15mg (5%) Sodium 24mg (1%) Potassium 109mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 35IU (1%) Calcium 30mg (3%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 40servings

Amount Per Serving

Calories 157 kcal

% Daily Value*

Calories	157kcal	8%
Carbohydrates	20g	7%
Protein	3g	6%
Fat	7g	11%
Saturated Fat	2g	10%
Cholesterol	15mg	5%
Sodium	24mg	1%
Potassium	109mg	2%
Fiber	1g	4%
Sugar	11g	22%
Vitamin A	35IU	1%
Calcium	30mg	3%
Iron	1.3mg	7%